main dishes

Spicy Black Bean Salad with Chicken & Roasted Cumin Vinaigrette

Roast chicken does double duty when leftovers become a main dish salad the next day with the addition of black beans, tomatoes and corn. Cat Cora's Roasted Cumin Vinaigrette adds lively flavor to the salad.
20m
PREP TIME
278
CALORIES
18
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 6 Servings

INSTRUCTIONS

  • 1 For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended
  • 2 For the Salad, toss all ingredients except lettuce in large bowl until well mixed. Add vinaigrette; toss gently until well coated. Divide lettuce among 6 plates. Top each with about 1 cup of the bean salad

TIPS AND TRICKS

To use fresh corn kernels, first cook corn on the cob until just tender. Cool slightly, then use a sharp knife to cut kernels off the cob This recipe was created by Cat Cora, Bon Appétit Executive Chef.

NUTRITION INFORMATION

(per Serving)

Salad and Dressings

Entrees

Soups, Stews, and Chili